Chef de Partie - InterContinental Abu Dhabi

InterContinental Abu Dhabi is seeking a talented, organised, and passionate Chef de Partie to join our culinary team in In-Room Dining. The successful candidate will oversee an assigned kitchen section, ensuring that every dish delivered to our guests meets the highest standards of quality, taste, and presentation. With a strong focus on consistency, efficiency, and attention to detail, this role is essential in delivering exceptional dining experiences in the comfort and privacy of our guests' rooms. A little taste of your day-to-day: Every day is different, but you will mainly be responsible for: • Oversee the daily operations of the assigned kitchen section, ensuring efficient preparation and timely delivery of all in-room dining orders. • Prepare, cook, and present dishes according to approved recipes, portion standards, and hotel quality guidelines. • Ensure all room service orders are prepared accurately, presented attractively, and dispatched within the required timeframes. • Coordinate closely with the In-Room Dining service team to ensure orders are complete, accurate, and ready for collection or delivery. • Organise daily mise en place and ensure all ingredients, equipment, and workstations are prepared before service. • Maintain consistency in food quality, flavour, temperature, portion sizes, and presentation across all menu items. • Supervise and guide Demi Chefs de Partie and Commis Chefs, ensuring adherence to recipes, procedures, and kitchen standards. • Ensure special dietary requirements, allergies, and guest preferences are communicated clearly and handled with appropriate care. • Monitor ingredient freshness, stock levels, storage conditions, and expiry dates, following proper stock rotation procedures. • Ensure compliance with food safety, hygiene, sanitation, and HACCP standards throughout food preparation and service. • Maintain cleanliness and organisation of kitchen workstations, equipment, utensils, and storage areas. • Monitor portion control, food costs, and wastage while maintaining the quality expected of a luxury hotel. • Coordinate with other kitchen sections to manage peak periods and ensure smooth service during high-demand hours. • Assist with menu updates, new dish preparation, and improvements to the In-Room Dining offering when required. • Check food orders before dispatch to ensure accuracy, appropriate presentation, and compliance with guest requests. • Ensure all opening, closing, cleaning, and handover procedures are completed according to hotel standards. • Report equipment issues, stock shortages, and operational concerns to the Sous Chef or Executive Chef promptly. What we nee

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